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Crockpot French Dip Sandwiches

Tender beef cooked slowly in rich broth
Served on toasted rolls with melted cheese
Perfectly paired with au jus for dipping
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 4 hoagie rolls
  • 4 slices provolone cheese optional
  • Fresh parsley optional

Instructions
 

  • Pat the beef chuck roast dry with paper towels. Rub with olive oil, salt, pepper, garlic powder, and onion powder.
  • Heat a skillet over medium-high heat and sear the beef on all sides until browned (about 3–4 minutes per side).
  • Transfer the roast to the Crockpot.
  • In a bowl, mix beef broth, Worcestershire sauce, and soy sauce. Pour over the beef.
  • Cover and cook on low for 8 hours until tender.
  • Remove the beef, let rest for 5 minutes, then shred using two forks.
  • Return shredded beef to the Crockpot and let it soak in the juices.
  • Slice hoagie rolls and toast with provolone cheese if desired.
  • Fill rolls with beef and serve with au jus for dipping.

Notes

  • Swap provolone with mozzarella or Swiss cheese.
  • Serve with fries, salad, or roasted vegetables.
  • Add a splash of apple cider vinegar for brightness.